In the realm of sweet treats, few can rival the rich, flaky goodness of traditional baklava. Layers of buttery phyllo dough, crunchy nuts, and sweet syrup combine to create a delightful dessert that’s beloved across the globe. But what happens when you infuse this classic with a touch of chocolatey decadence?
At first glance, chocolate baklava may seem like a departure from the original, but in reality, it pays homage to its roots while offering something uniquely delightful. This version features a luscious filling of chocolate and nuts, adding a rich, creamy element to the layers of crisp phyllo.
Pair it with a cup of coffee for a delightful afternoon pick-me-up, or enjoy it as a sweet ending to a savory meal. However you choose to indulge, one thing is certain: chocolate baklava is a delightful twist on a beloved classic that’s sure to please.
Today we’re using walnuts for our nuts and semi-sweet baking chocolate, although you can make swaps if you prefer. Water, sugar, and a bit of fresh lemon make up the syrup for that perfect sweet finish. You’ll also need one pound of phyllo dough and some kitchen staples and you’re good to go! My preferred parchment paper for all baking can be found here.
Let’s get to baking!
Chocolate Baklava
Ingredients
Filling:
- 4 eggs
- 1/2 cup (100g) sugar
- 1/2 cup (125ml) oil
- 1/2 cup (60g) flour
- 1 tsp baking powder
- 7 oz (200g ) melted chocolate
- 1 lb (450g) of ground walnuts
- 7oz (200g) of unsalted butter, melted
- 1lb (450g) pack of phyllo dough (my pack had 15 sheets so I used 2 for each roll and 3 for the last roll)
Syrup:
- 3.5 cups (830ml) water
- 3.5 cups (700g) of sugar
- 2 tbsps of fresh lemon juice
Instructions
Preheat the oven to 375F (190C).
- Prepare your filling in a large bowl. Start by mixing your eggs.
- Mix in sugar and oil.
- Add the flour with the baking powder.
- Mix in your melted chocolate.
- Add in the ground walnuts. This completed your filling.
- Melt your butter, this is going to be used for the pan and in between baklava sheets. Spread some on your baklava pan.
- Starting with your first roll, place a sheet of phyllo dough on your pan, followed by the rest of that set one by one. Spread melted butter in between each phyllo sheet, placing them on top of one another.
- Spread your chocolate filling mixture onto one end of the sheet and roll.
- Once done, place in your pan, and repeat with the remaining phyllo and mixture, placing them in your pan loosely next to one another.
- Top with some of your melted butter and bake for 25-30 min at 375F (190C).
- Prepare your syrup. Bring your water, sugar, and fresh lemon juice to a boil. Lower the heat, and cook for 10 minutes.
- Once your baklava is baked and out of the oven, pour warm syrup over it.
- Drizzle with melted chocolate and cool in the fridge before serving.
